Here's a preview of this sunday's menu!

Starters

Pineapple-Cantaloupe Soup

OR

Arugula Salad, Poppy Seed Vinaigrette, Belgian Endive, Raspberries, Walnuts, Grapes

Pasta

House-Smoked Chicken Mac N' Cheese

Entrees

Pan Seared Ruby Trout, Saffron Pastina, Oven Roasted Tomato Beurre Blanc

OR

Hickory Grilled New York Strip, Summer Squash-Potato Cake, Mixed Vegetable Brunoise, Sweet Garlic-Shiitake Mushroom Demi

Dessert

Strings' Creme Brulee

Or

Coconut Cream Tartlett

Here's a quick preview of this Sunday's Menu!

First

 Asparagus Salad, Crispy Pancetta, Bacon Aioli, Morning Fresh Farms Egg

 OR

Chilled Cucumber-Dill Soup

Pasta

Braised Duck Thigh, Orecchiette, Asparagus, Shiitake Mushrooms, Lemon-Thyme, Olive Oil

Mains

Halibut, Minted Rice, Pineapple-Jalapeno Puree, Pineapple-Grape Salso

OR

House-Smoked Pork Chop, Herb Roasted Potatoes, Melted Leeks, White Wine Sauce

hey all! Here's a quick preview of the Sunday 5280 menu!

First

Arugula, overnight tomatoes, Prosciutto crisps, Hazelnut dust, Fresh Mozzarella, Bacon Aioli

or

Vichyssoise, Crispy Leeks, Chive Oil, Creme Fraiche

Second

Snow Pea Casoncelli, Heirloom Carrots, Beurre Noisette, Mint, Pea Shoots

Main

Grilled Mahi-Mahi, Red Pepper Pastina, Orange Saffron Sauce

or

Smoked Niman Ranch Pork Tenderloin, Herb Roasted Potatoes, White Wine and Leeks

Last

TBD

Keep your eyes open for updates, we look forward to seeing you!

LB

Hello all,

I have a quick update about Mother's Day. We will be open for Brunch and Dinner, the a la carte dinner menu will be available during both services and we will have brunch specials.The brunch specials are:

Lobster cobb Salad, Maine Lobster Tail, Avocado, House Cured Bacon, Tomato, Hard-Boiled Egg, Mesclun Mix, Champagne Vinaigrette $20

Lobster Omelette, 3 Morning Fresh Farm Eggs, Maine Lobster, Asparagus, Hollandaise, Fresh Herbs, served with Ramp-Potato hash $18

Steak and Eggs Benedict, Petit Filet, Poached Morning Fresh Farm Eggs, Bearnaise Sauce, served with Ramp-Potato hash

$18

Smoked Salmon, Scrambled Eggs, Dill, Capers, Red Onions, served with Ramp-Potato hash $16

Also one date to add on to your calendar, May 27th, we will be kicking off our monthly Chef's Table dinner, there are only 8 spots available, so reserve soon. The price should be around $80 per person, serving 6 courses each paired with a wine. Check back here on the blog and website for more details as the date of the dinner approaches.

L

Hello All,

        It's been a while since the last post, and this one will be short. Here's a preview of this upcoming Sunday's 52.80 tasting menu.

Starters

Salad of Heirloom Carrots and Snow Peas, Ginger Carrot Puree, Anise-Citrus Vinaigrette

or

French Onion Soup, Gruyere, Crouton

Pasta

House-Made Rapini Ravioli, with Lemon, Roasted Garlic, and Parmesan

Entree

 Seared Ahi Tuna, Jasmine Rice, Cucumber, Radish, Jalapeno, Soy, Cilantro

OR

Seared Muscovy duck breast, Cauliflower Puree, Ramp and Potato Hash

Dessert

Yet to be determined.

Check back for updates to this menu and also some new upcoming posts!

L

Hello all,

     It's official, Aaron has moved on to new opportunities and I have been given the honor of leading the kitchen at Strings. First off, I wish Aaron all the luck and happiness in his new ventures, and also know that he will still be around. He's been a great teacher to me and I appreciate everything he's done for me. This opportunity is one that has been both exciting and frightening at the same time, but I have gotten nothing but support from my coworkers at Strings, and those I know in the service industry around Denver. Noel has also been an excellent resource to me, and I know he has my back to get the job done, and well. Some of the changes around Strings will be small but valuable, there are a few new faces in the kitchen, and we are taking a turn towards the local, organic, and sustainable.

     On the note of locality of food, I am greatly looking forward to April fourth. The first day the Boulder farmer's market opens. The market not only serves as inspiration in the kitchen, but also provides the great opportunity to forage great local produce and proteins for the restaurant, at prices that are lower than most typical food purveyors. These savings will both be passed on to the customer, as will the improved quality of product (not to mention it'll keep the money here in our Colorado community).

      I am honored and humbled for this opportunity and look forward to providing the community with another outlet for local, fresh, and inspiring food. Another change we will be making at Strings is that we will be changing the menu more often, but not as much of it at a time. This provides me with the opportunity to make sure the food is always evolving, as well as the chance to highlight some of the ingredients that are only available a few weeks a year.

Here's to the future! I look forward to the opportunity of cooking for you all!

L

Hello! My name is Lance Barto, I am the Sous Chef at Strings and have recently become a new contributor to the Strings Blog!
I will be blogging about the creative process that Aaron and I go through to develop menus and help explain how the food at Strings comes to be. There should also be plenty of photographs, videos, upcoming menus and the occasional recipe on the way!

Chef Aaron and I had a good chance to sit down today and discuss some ideas for the new Winter Menu (which will hopefully be out next week). I thought I'd give you all a little insight to some of the ideas we're tossing around.

The first two dishes that are relatively solidified are both Entrees for the dinner menu. A dish featuring Duck Breast inspired by Southern Cuisine, and a Seafood (Scallops, or White Fish) dish inspired by some of our favorite Thai flavors.

The Duck will be a seared Muscovy Duck Breast, resting on top of Black Eyed Peas, and wilted Mustard Greens. The Black Eyed Peas will be cooked in a broth of Ham Hocks and Mirepoix (Carrot, Celery, and Onion), the leftover broth will be emulsified with Foie Gras, and act as the sauce of the dish. There will certainly be some fresh herbs and garnishes with the dish though they are yet to be specifically determined. One garnish in particular we have yet to work out the details for will be cornbread or corn in some form. This is a dish meant to warm your bones through the cold of winter, and remind you of some good old Southern hospitality.

The Thai inspired Seafood dish will revolve around either a piece of pan-seared white fish (Haddock, Alaskan Cod, or True North Atlantic Cod) or Scallops Brochette (Sea Scallops Skewered and Grilled). Underneath the Seafood will be a Gingered Carrot Puree, and a broth of Lemongrass and Coriander. The Broth will also probably be used to emulate 'Sea Foam' on top of the Seafood. Once again some of the smaller details are yet to be worked out, but I'd say you can bet on seeing some Micro Cilantro, some form of citrus, and something crunchy.

Keep your eyes open in the next few days to look for a few more of our ideas and experiments!